25 minutes or less

What You’ll Need:

2 cups brown rice, chickpea or quinoa pasta

4 cloves garlic, sliced

1/2 red onion, chopped

1 pint cherry tomatoes

2 Tbsp olive oil

1 tsp sea salt

Black pepper to taste

Parchment paper

1 (5-7oz) bag baby spinach

½ cup pitted olives, halved

OPTIONAL: crushed red pepper flakes

Preheat oven to 375*

Toss garlic & tomatoes with olive oil, salt & pepper. Spread evenly on a sheet pan lined with parchment paper & pop into the oven for 20 minutes.

While veggie roast, bring a pot of lightly salted water to a boil for the pasta and cook according to package instructions.

Rinse spinach in a large colander & leave in the sink. Drain cooked pasta SLOWLY over spinach to flash steam.

Serve roasted veggies over pasta & spinach. Top with olives & crushed red pepper if your heart desires!

Serves 2